EP2332422B1 - Cheese alternative product and method for producing the same - Google Patents

Cheese alternative product and method for producing the same Download PDF

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Publication number
EP2332422B1
EP2332422B1 EP09386036A EP09386036A EP2332422B1 EP 2332422 B1 EP2332422 B1 EP 2332422B1 EP 09386036 A EP09386036 A EP 09386036A EP 09386036 A EP09386036 A EP 09386036A EP 2332422 B1 EP2332422 B1 EP 2332422B1
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EP
European Patent Office
Prior art keywords
oil
fat
milk
mixture
cheese
Prior art date
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EP09386036A
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German (de)
English (en)
French (fr)
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EP2332422A1 (en
Inventor
Emmanouil Domazakis
Peter Papadakis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA
Mevgal Sa - Dairy Product Industry Trading As Mevgal Sa
Original Assignee
Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA
Mevgal Sa - Dairy Product Industry Trading As Mevgal Sa
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Application filed by Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA, Mevgal Sa - Dairy Product Industry Trading As Mevgal Sa filed Critical Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA
Priority to RS20120520A priority Critical patent/RS52568B/en
Priority to PT93860369T priority patent/PT2332422E/pt
Priority to SI200930387T priority patent/SI2332422T1/sl
Priority to EP09386036A priority patent/EP2332422B1/en
Priority to DK09386036.9T priority patent/DK2332422T3/da
Priority to PL09386036T priority patent/PL2332422T3/pl
Priority to ES09386036T priority patent/ES2394142T3/es
Priority to EP10788075.9A priority patent/EP2509430B1/en
Priority to CN201080055243.5A priority patent/CN102655759B/zh
Priority to IN5070DEN2012 priority patent/IN2012DN05070A/en
Priority to JP2012542552A priority patent/JP2013513371A/ja
Priority to MX2012006630A priority patent/MX2012006630A/es
Priority to BR112012014043-4A priority patent/BR112012014043B1/pt
Priority to KR1020127018032A priority patent/KR20120112535A/ko
Priority to AU2010329850A priority patent/AU2010329850B2/en
Priority to PCT/EP2010/069282 priority patent/WO2011070114A1/en
Priority to US13/202,562 priority patent/US20110300283A1/en
Priority to CA2784002A priority patent/CA2784002C/en
Priority to RU2012129170/10A priority patent/RU2560435C2/ru
Publication of EP2332422A1 publication Critical patent/EP2332422A1/en
Priority to ZA2012/03913A priority patent/ZA201203913B/en
Priority to CL2012001478A priority patent/CL2012001478A1/es
Publication of EP2332422B1 publication Critical patent/EP2332422B1/en
Application granted granted Critical
Priority to HRP20120972AT priority patent/HRP20120972T1/hr
Priority to CY20121101172T priority patent/CY1113661T1/el
Priority to US13/892,846 priority patent/US9661863B2/en
Priority to US15/495,571 priority patent/US9968108B2/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/14—Clarifying wort (Läuterung)
    • C12C7/16—Clarifying wort (Läuterung) by straining
    • C12C7/165—Clarifying wort (Läuterung) by straining in mash filters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention concerns the production of a cheese alternative product, using edible oil to substitute at least part of the milk fat. Further, a cheese alternative product and the use of an edible oil, in particular olive oil for the production of the cheese alternative product are disclosed.
  • Cheese may be a high-fat source, but also an excellent source of calcium and protein.
  • the practice to reduce fat content in cheeses has often been correlated with reduced taste, flavor and texture in the resulting fat-reduced products.
  • EP 0 368 492 teaches of a method for preparing a cheese product having a low level of saturated fat and cholesterol.
  • the invention makes use of a vegetable fat-based cream added to skim, semi-skimmed or low fat milk, adding to a cheese vat and processing using conventional techniques to form cheese.
  • the said vegetable fat-based cream is prepared by adding a blend of vegetable pasteurized oils, such as soya oil and hydrogenated soya oil and an emulsifier, to an aqueous phase comprising a pasteurized blend of water and a stabilizer, such as gelatin.
  • the vegetable fat comprises a blend of vegetable fats, which has a similar melting point profile to milk fat over the range of 5 °C to 38°C.
  • a low cholesterol dairy product may be produced, according to US 5,063,074 . Its disclosure relates to the combination of skim milk with a premix comprising a vegetable oil carrier as well as agents, which impart texture and flavoring properties to the milk product.
  • the resultant fluid milk can be pasteurized and stored at refrigerated temperatures for at least six weeks, until it is used to produce a number of dairy products, including hard cheese.
  • the premix comprises of vegetable oil, emulsifiers, gums and flavoring agents.
  • DE 20 2005 013685U1 discloses a method for making a dietetic bread spread comprising mixing defatted milk with plant oils (omega-3 and/or omega-6 fatty acids).
  • the spread is capable of reducing the blood cholesterol levels in humans.
  • the present invention has the object to overcome the disadvantages of the prior art.
  • the invention aims to provide a cheap, easy to use process for the production of a cheese alternative product.
  • the process shall be as close to the natural process for the production of cheese, as possible.
  • it is not desired to de-fat the basic milk but rather to substitute at least part of the milk fat by an edible oil.
  • the present invention provides a method for producing a cheese alternative product comprising the steps of:
  • the invention further comprises a cheese alternative product, obtainable by a method comprising the steps of:
  • the invention discloses the use of an edible oil for the production of a cheese alternative product, wherein the cheese alternative product contains ⁇ 5 (w/w) % fat, preferably 5 to 30 (w/w) % fat, more preferably 5 to 25 (w/w) % fat and even more preferably 5 to 20 (w/w) %.
  • the present invention relates to emulsion-type foodstuff in general and, in particular, to cheese alternatives, made by incorporating vegetable oil into skimmed milk and further processing the resulting mixture under selective conditions, to form an alternative product having the desired texture and flavor.
  • the inventors provide a method for producing a cheese alternative product comprising the steps of:
  • the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk.
  • An edible oil in particular a vegetable oil-containing alternative cheese is produced, by removing the milk fat from the milk, then inserting therein an amount of vegetable oil, homogenizing the resulting mixture and subjecting said vegetable oil-containing milk into selective cheese processing conditions.
  • the resulting alternative cheese may be further used to produce processed type cheeses.
  • the present invention provides cheese product alternatives/analogues resembling the related natural cheese products.
  • the cheese alternative products are prepared by homogenizing a vegetable fat into a skimmed or semi-skimmed milk and further processing the oil-containing milk, using conditions favoring syneresis.
  • the vegetable oil is subjected to mild heating, until a temperature of 50-55°C has been reached. Then, the vegetable oil is inserted in the skimmed milk.
  • the skimmed milk forms the carrier in the continuous flow system, wherein the oil is inserted.
  • the oil insertion system is situated immediately after the milk cream separator. The skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing milk is directed to a homogenizer, whereby the oil droplets are reduced in size and homogenously dispersed in milk, following a mild homogenization at 10 bar.
  • the resulting oil-containing milk is held at 72°C for 15 sec, cooled down to 4-6°C and stored.
  • Curd formation follows by the addition of suitable amounts of rennet and/or microbial starter cultures. Finally curd-whey separation procedure follows, using optimized conditions, suited for each product type, as described in the Examples. Optionally, the resulting cheese alternative products are used for the making of processed type cheeses, according to the common methods known in the art.
  • the term "oil”, whenever used herein, comprises any edible oil fit for human consumption or mixtures thereof.
  • the oil is a vegetable oil.
  • Some of the many different kinds of edible vegetable oils, that can be used, include olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, rape oil, sunflower oil, safflower oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and mixtures thereof.
  • Many other kinds of vegetable oils that are used for cooking can, however, also be used according to the present application.
  • olive oil, sunflower oil, corn oil, rape oil and mixtures thereof are especially preferred, with olive oil being the most preferred oil.
  • the oil is virgin olive oil or extra virgin olive oil.
  • the oil used according to the present application is an organic oil.
  • the milk used for the preparation of the cheese may be whole milk or partially or wholly skimmed milk.
  • the vegetable oil may be used at least in partial substitution of milk fat.
  • Milk can be of cow, goat, sheep or buffalo origin, or any combination thereof.
  • stabilising agents or/and emulsifying agents is possible, but not compulsory.
  • inserting the oil in step c) is performed by an insertion tube with a diameter of about 32 mm.
  • the flow rate of the edible oil in step c) is 1.000 to 2.000 liters/h, preferably ⁇ 1.000 liters/h, more preferably ⁇ 1.500 liters/h and most preferably about 2.000 liters/h.
  • the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.
  • the amount of the oil that is to be used for the preparation of the oil-containing milk-based products particularly depends on the kind of oil, the kind of milk and the intended oil end concentration of the cheese alternative products to be prepared.
  • An exemplary amount of the oil concentration of the mixture in step d) is between 4 to 17 (w/w) %, more preferably 8 to 17 (w/w) % and even more preferably 9 to 17 (w/w) %.
  • the resulting product of the present invention may be a cheese alternative product from the list of cheese alternatives, including: semi-hard cheese type (such as, semi-hard pasta fillata type, etc), hard cheese type, white cheese in brine, whey cheese type, soft cheese type, surface ripened cheese type, blue veined cheese type and spreadable cheese type.
  • semi-hard cheese type such as, semi-hard pasta fillata type, etc
  • hard cheese type such as, semi-hard pasta fillata type, etc
  • white cheese in brine whey cheese type
  • soft cheese type surface ripened cheese type
  • blue veined cheese type blue veined cheese type and spreadable cheese type.
  • the oil-containing milk-based product contains the oil as a substitute for the milk fat content.
  • the cheese alternative product may, however, also contain both vegetable oil and milk fat.
  • a further object of the present invention is a cheese alternative product, obtainable by a method comprising the steps of:
  • the invention further encompasses a semi-hard cheese alternative product obtainable by the inventive process, wherein:
  • the invention further encompasses another type of a semi-hard cheese alternative product, obtainable by the inventive process, wherein:
  • the curd has a final pH of about 5,3 to 5,4.
  • the cheese alternative product contains ⁇ 5 (w/w) % fat, preferably 5 to 30 (w/w) % fat, more preferably 5 to 25 (w/w) % fat and most preferably 5 to 20 (w/w) % fat.
  • Example 1 An exemplary method for the making of a semi-hard cheese alternative of pasta fillata type.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a pressure of 2,5 bars and a flow rate of 1.000-2.000 liters per hour, preferably at >1,500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat / protein: 0,8-0,9 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72 °C for 15 sec, and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture is preheated up to 34-36 °C, then inoculated with mesophilic and/or thermophilic starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 34-36 °C for 35-45 minutes, to acidify and coagulate.
  • the curd is then cut into grains of ⁇ 2-5 mm size, while being stirred, to commence syneresis. Following cutting of the curd, syneresis is further promoted by a heat treatment of two stages, wherein a temperature range of 48-51°C is applied.
  • the heat treatment follows two successive "stirring & heating" stages, whereby the temperature is gradually increased, the two successive "stirring & heating” stages, comprising of: i) 12min at ⁇ 42 °C, ii) 8 min at ⁇ 51 °C. Then, the curd is subjected into a final stirring stage of a duration of ⁇ 45min, whereby the temperature of the curd is kept at ⁇ 51 °C and a final pH value of 6,25 is obtained.
  • the residual whey is removed from the curd, using various ways known in a person of ordinary skill, depending on the intended type of cheese.
  • pressing is adopted for a duration of 40 min, under conditions of 80-100 psi.
  • Example 2 An exemplary method for the making of a semi-hard cheese alternative of pasta fillata type, having reduced fat.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0.03 fat vol % skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a pressure of 2,5 bars and a flow rate of 1.000-2.000 liters per hour, preferably at >1.500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat / protein: 0,4-0,5 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72-74 °C for 15 sec and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture is preheated up to 34-36 °C, inoculated with a suitable amount of mesophilic - thermophilic starter culture and rennet, comprising 90% chymosin-10% pepsin and left under conditions of 34-36 °C for 35-45 minutes, to acidify and coagulate.
  • the curd is then cut into grains of ⁇ 2-5 mm size, while being stirred, to commence syneresis. Following cutting of the curd, syneresis is further promoted by a heat treatment of two stages, wherein a temperature range of 38-48 °C is applied.
  • the heat treatment follows two successive "stirring & heating" stages, whereby the temperature is gradually increased, the two successive "stirring & heating” stages, comprising of: i) 8min at ⁇ 38 °C, ii) 15 min at ⁇ 48 °C. Then, the curd is subjected into a final stirring stage of a duration of ⁇ 35min, whereby the temperature of the curd is kept at ⁇ 48 °C, and a final pH value of 6,2 is obtained.
  • the residual whey is removed from the curd, using various ways known in a person of ordinary skill, depending on the intended type of cheese.
  • pressing is adopted for a duration of 40 min, under conditions of 80-100 psi.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of semi-hard cheese product of pasta fillata type, known by a person of ordinary skill.
  • Example 3 An exemplary method for the making of a white cheese alternative in brine.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a pressure of 2,5 bars and a flow rate of 1.000-2.000 liters per hour, preferably at >1,500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat / protein: 0,8-0,9 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72°C for 15 sec and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture is preheated up to 36-38 °C, then inoculated with a suitable amount bulk starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 36-38 °C for 50 minutes to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1cm x 1cm x 2 cm or 2 cm x2 cm x2 cm in size, depending on the milk origin, i.e. from cow or cheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-65 min, depending on the milk origin, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Example 4 An exemplary method for the making of a type of white cheese alternative in brine, having reduced fat
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of 1.000-2.000 liters per hour, preferably at >1.500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat / protein: 0,4-0,5 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72 °C for 15 sec and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture is preheated up to 35-36°C, then inoculated with a suitable amount of bulk starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 35-36 °C for 50 minutes, to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1cm x1 cm x2 cm or 2 cmx2 cm x2 cm in size, depending on the milk origin, i.e. from cow or cheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-35 min, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds, where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Example 5 An exemplary method for the making of another type of semi-hard cheese alternative, having reduced fat.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed whey.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a pressure of 2,5 bars and a flow rate of 1.000-2.000 liters per hour, preferably at >1.500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2,3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72°C for 15 sec, and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat / protein: 0,4-0,5 is preheated up to 31-32 °C, then inoculated with a suitable mesophilic - thermophilic starter culture and rennet comprising of 90% chymosin-10% pepsin and left under conditions of 31-32 °C for 35-45 minutes, to acidify and coagulate.
  • a suitable mesophilic - thermophilic starter culture and rennet comprising of 90% chymosin-10% pepsin and left under conditions of 31-32 °C for 35-45 minutes, to acidify and coagulate.
  • the curd is then cut into grains of ⁇ 2-5 mm size, while being stirred, to commence syneresis. Following cutting of the curd, the whey is drained from the tank in a proportion of 40%.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of a semi-hard cheese product, known by a person of ordinary skill.
  • Example 6 An exemplary method for the making of a whey cheese alternative.
  • Whey of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the pre-heated whey is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed whey at a flow rate 1.000-2.000 liters per hour, preferably at >1.500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed whey is directed along a tube to a homogenizer, wherein is subjected to homogenization, at 120 bar. Homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm).
  • the homogenized oil-containing whey mixture is subjected to a heat treatment, applying a gradually increasing temperature up to 96 °C.
  • a heat treatment applying a gradually increasing temperature up to 96 °C.
  • ⁇ 60 °C ⁇ 65 °C
  • 9% skimmed milk is added and the heat treatment continues until the temperature of 96 °C is reached.
  • the resulting product is then left at rest at the temperature of 96 °C for 20-30 minutes. By that time, the coagulum is found to float on the surface of the extracted whey. Then, the whey is drained off, while the coagulum is transferred to conditions of 4 °C.
  • Example 7 An exemplary method for the making of a hard cheese alternative.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed whey at a flow rate 1.000-2.000 liters per hour, preferably at >1.500 liters per hour and even more preferably at 2.000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10mbar.
  • the homogenized oil-containing milk mixture is pasteurized at 72°C for 15 sec and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat / protein: 1.0-1.1 is preheated up to 34-36 °C, inoculated with a suitable mix of mesophilic - thermophilic- propionic acid starter culture and rennet (90% chymosin-10% pepsin) and left to coagulate under conditions of 34-36 °C for 35 minutes.
  • the curd, is then cut into grains of ⁇ 5-8 mm size, while being stirred, to commence syneresis.
  • the coagulum is heated to the range 48-49°C for 8 minutes, while stirred.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of a hard cheese product, known by a person of ordinary skill.
  • Example 8 An exemplary method for the making of a soft spreadable cheese alternative.
  • Raw milk of ⁇ 4°C was preheated up to ⁇ 55°C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol % fat cream and 0,03 vol % fat skimmed milk.
  • Vegetable oil is preheated to 55°C and then introduced into the skimmed milk at a flow rate 2.000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization at 10 bar.
  • homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72°C for 15 sec, and then cooled to 4-6 °C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat / protein: 1:1.1 is preheated up to 25-30 °C and inoculated with a suitable mesophilic - thermophilic starter culture, until the pH reaches 6.2. Then, the appropriate amount of rennet (50% chymosin-50% pepsin) is added therein, for the coagulation to be completed after 12 hours.
  • the curd is then cut into cubes of 2 cm x 2cm x 2cm and left at rest for 4-5 hours. The curd is then drained and salted ( ⁇ 2%) and finally molded.
  • the smooth cheese is then stored at 4°C.
EP09386036A 2009-12-11 2009-12-11 Cheese alternative product and method for producing the same Active EP2332422B1 (en)

Priority Applications (25)

Application Number Priority Date Filing Date Title
RS20120520A RS52568B (en) 2009-12-11 2009-12-11 CHEESE REPLACEMENT AS A PRODUCT AND PROCEDURE FOR ITS PRODUCTION
PT93860369T PT2332422E (pt) 2009-12-11 2009-12-11 Produto alternativo de queijo e método para a produção do mesmo
SI200930387T SI2332422T1 (sl) 2009-12-11 2009-12-11 Alternativni proizvod iz sira in postopek za njegovo izdelavo
EP09386036A EP2332422B1 (en) 2009-12-11 2009-12-11 Cheese alternative product and method for producing the same
DK09386036.9T DK2332422T3 (da) 2009-12-11 2009-12-11 Ostealternativprodukt og fremgangsmåde til fremstilling deraf
PL09386036T PL2332422T3 (pl) 2009-12-11 2009-12-11 Produkt w postaci zamiennika sera i sposób jego wytwarzania
ES09386036T ES2394142T3 (es) 2009-12-11 2009-12-11 Producto alternativo al queso y procedimiento para la producción del mismo
AU2010329850A AU2010329850B2 (en) 2009-12-11 2010-12-09 Milk-based alternative product and method for producing the same
RU2012129170/10A RU2560435C2 (ru) 2009-12-11 2010-12-09 Альтернативный продукт на основе молока и способ его получения
IN5070DEN2012 IN2012DN05070A (es) 2009-12-11 2010-12-09
JP2012542552A JP2013513371A (ja) 2009-12-11 2010-12-09 乳系代用品及びその製造方法
MX2012006630A MX2012006630A (es) 2009-12-11 2010-12-09 Producto alternativo a base de queso y metodo para producir el mismo.
BR112012014043-4A BR112012014043B1 (pt) 2009-12-11 2010-12-09 método para a produção de um produto alternativo de queijo, produto alternativo de queijo, método para a produção de um produto alternativo à base de leite e produto alternativo à base de leite
KR1020127018032A KR20120112535A (ko) 2009-12-11 2010-12-09 우유 기반 대체 제품 및 이의 제조방법
EP10788075.9A EP2509430B1 (en) 2009-12-11 2010-12-09 Milk-based alternative product and method for producing the same
PCT/EP2010/069282 WO2011070114A1 (en) 2009-12-11 2010-12-09 Milk-based alternative product and method for producing the same
US13/202,562 US20110300283A1 (en) 2009-12-11 2010-12-09 Milk-based alternative product and method for producing the same
CA2784002A CA2784002C (en) 2009-12-11 2010-12-09 Milk-based alternative product and method for producing the same
CN201080055243.5A CN102655759B (zh) 2009-12-11 2010-12-09 奶基替代物产品及其制造方法
ZA2012/03913A ZA201203913B (en) 2009-12-11 2012-05-29 Milk-beased alternative product and method for producing the same
CL2012001478A CL2012001478A1 (es) 2009-12-11 2012-06-06 Método para elaborar un producto alternativo al queso que comprende agregar aceite comestible a la leche, homogeneizar la mezcla, pasteurizar, formar la cuajada y separar la cuajada y el suero; producto alternativo al queso; producto alternativo a la crema helada; y uso de un aceite comestible.
HRP20120972AT HRP20120972T1 (hr) 2009-12-11 2012-11-28 Zamjenski sirni proizvod i postupak njegove proizvodnje
CY20121101172T CY1113661T1 (el) 2009-12-11 2012-11-29 Προϊον τυριου εναλλακτικου τυπου και μεθοδος παραγωγης του ιδιου
US13/892,846 US9661863B2 (en) 2009-12-11 2013-05-13 Milk-based alternative product and method for producing the same
US15/495,571 US9968108B2 (en) 2009-12-11 2017-04-24 Milk-based alternative product and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP09386036A EP2332422B1 (en) 2009-12-11 2009-12-11 Cheese alternative product and method for producing the same

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EP2332422A1 EP2332422A1 (en) 2011-06-15
EP2332422B1 true EP2332422B1 (en) 2012-08-29

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EP (2) EP2332422B1 (es)
JP (1) JP2013513371A (es)
KR (1) KR20120112535A (es)
CN (1) CN102655759B (es)
AU (1) AU2010329850B2 (es)
BR (1) BR112012014043B1 (es)
CA (1) CA2784002C (es)
CL (1) CL2012001478A1 (es)
CY (1) CY1113661T1 (es)
DK (1) DK2332422T3 (es)
ES (1) ES2394142T3 (es)
HR (1) HRP20120972T1 (es)
IN (1) IN2012DN05070A (es)
MX (1) MX2012006630A (es)
PL (1) PL2332422T3 (es)
PT (1) PT2332422E (es)
RS (1) RS52568B (es)
RU (1) RU2560435C2 (es)
SI (1) SI2332422T1 (es)
WO (1) WO2011070114A1 (es)
ZA (1) ZA201203913B (es)

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WO2015089645A1 (fr) * 2013-12-20 2015-06-25 6067212 Canada Inc. Aliments d'imitation et aliments laitiers d'imitation, affinés ou non affinés, procédés de fabrication des aliments, aliments ainsi obtenus et utilisations des aliments
MX2017013784A (es) * 2015-06-26 2018-03-27 Kraft Foods Group Brands Llc Imitacion de queso con fusion mejorada.
CN107624871A (zh) * 2016-07-18 2018-01-26 内蒙古伊利实业集团股份有限公司 一种含植物油的发酵乳及其制备方法
GR1009671B (el) * 2017-10-03 2020-01-07 Novaplot Enterprises Ltd Εναλλακτικο προϊον με βαση το γαλα, που περιεχει φυτικο ελαιο και μεθοδος παραγωγης του ιδιου
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CN110583793B (zh) * 2019-09-17 2022-09-09 光明乳业股份有限公司 一种低饱和脂肪酸的再制奶酪及其制备方法

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Also Published As

Publication number Publication date
US9661863B2 (en) 2017-05-30
PT2332422E (pt) 2012-12-17
US9968108B2 (en) 2018-05-15
RU2012129170A (ru) 2014-01-20
AU2010329850A1 (en) 2012-07-05
EP2509430A1 (en) 2012-10-17
BR112012014043A8 (pt) 2018-10-02
BR112012014043A2 (pt) 2017-03-21
CL2012001478A1 (es) 2012-11-23
SI2332422T1 (sl) 2012-12-31
CN102655759A (zh) 2012-09-05
CY1113661T1 (el) 2016-06-22
RS52568B (en) 2013-04-30
DK2332422T3 (da) 2012-12-03
BR112012014043B1 (pt) 2018-11-06
AU2010329850B2 (en) 2014-02-27
WO2011070114A1 (en) 2011-06-16
IN2012DN05070A (es) 2015-10-09
JP2013513371A (ja) 2013-04-22
MX2012006630A (es) 2012-08-23
US20170223978A1 (en) 2017-08-10
ES2394142T3 (es) 2013-01-22
KR20120112535A (ko) 2012-10-11
CA2784002A1 (en) 2011-06-16
PL2332422T3 (pl) 2013-01-31
EP2509430B1 (en) 2014-05-14
US20110300283A1 (en) 2011-12-08
EP2332422A1 (en) 2011-06-15
US20130316046A1 (en) 2013-11-28
CN102655759B (zh) 2014-11-19
RU2560435C2 (ru) 2015-08-20
CA2784002C (en) 2018-02-27
HRP20120972T1 (hr) 2012-12-31
ZA201203913B (en) 2013-02-27

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